Mirror chocolate mousse
By VicentaLakin
A delicious chocolate mousse! The smell of coffee, the twilight of chocolate, enriches Moose's taste! And so the cuddly additions have improved the taste of cakes. Chocolate mousses, the choice of black chocolate with a cocoa content above 60%, the choice of black chocolate with high cocoa fat for a friend who likes chocolate and is afraid of being fat, and then a cup of tea or coffee, not only is it not fat, but it also eats "skinny" while eating
Recipe Recommendations
- eggs of 4
- low-gluten flour 70 grams
- corn oil 20 grams
- fine sugar 50 grams
- Pure coffee water 65 grams
- dark chocolate 35 grams
- light cream 120 grams
- powdered sugar 10 grams
- gelatin 3 grams
- sugar 30 grams
- milk 100 grams
- cocoa powder 10 grams
- Cooked walnut kernels small amount
- white chocolate paste small amount
- sweetening
- baking
- several hours
- ordinary
Steps for Mirror chocolate mousse
1
Protein yolk separated, each in a water-free, oil-free container, two small spoons of pure coffee melted with boiling water, took 65 grams of coffee water, dried cold, poured into a bowl filled with yolk, mixed with corn oil
2
Sifting low powder. Coco powder is even
3
A few drops of lemon juice are added to the protein, 40 grams of fine sugar is added, and an electric omelet is used to hit the protein with wet hair bubble
4
One third of the protein frost added to the cocoa yolk paste, evenly mixed up and down (not entangled, avoiding protein bubbles)
5
Coco yolk paste drops evenly in the remaining protein basins (not clunking, avoiding omelette)
6
smashed cakes into a 28x28 grill, squirming, blowing bubbles, into the middle of a pre-heated oven, with 170 degrees of roasting up and down for 20 minutes
7
squeeze four dots out of 60mm in diameter
8
Production of chocolate mousses: 35 grams of chocolate insulation melted, 3 kjilidin soft water melted and mixed with residual temperature added to the chocolate
9
120 grams of light cream to six
10
Combination in chocolate
11
Put Moose in the hemispheric mold with a spoon, half
12
Put it in a coffee and cocoa cake
13
Add the rest of the mousse, cover the cake slices, freeze in the fridge for 40 minutes to condensate
14
Dirt production: 100 grams of milk, 30 grams of sugar, 10 grams of cocoa powder in small pots, mixed to melt cocoa powder, medium fire, boiled while mixing (preferably with a razor to avoid creating more bubbles) and boiled down a little bit, leaving the fire。
15
When the temperature slows down to no-burning hand, add a soft 3-gram giltine to melt it with residual temperature
16
♪ When it's hot, filtrate the face, make it leaner, hang it to the temperature it needs ♪
17
The fridge takes out Moose's model and puts it on the net
18
It's a little quiet, it's a little cold, it's a little cold, it's a little condensed
19
It's easy to decorate, to squeeze on the melted white chocolate, and to have walnuts all over it
20
It's finished!Mirror chocolate mousse Make Tips
The technique of showering: if it is too cold, it is likely to cause too thick, so that it is not easy to spread, and so on. If the surface of the dessert is not smooth, the base may be used as a base, coated in cones such as pastries, and smoothed surfaces can then be used for the gourmet. If it is directed, the surface may be condensed and the sauce may be absorbed by the dessert itself. Gonorrhea is fast: chocolate mirrors are covered in cold desserts, and either type of gonorrhea is gradually condensed. If the movement is slow, there will be stain marks on the surface of the dessert, or spots of poor extension. Recovered showers can be refrigerated or frozen, and next time use direct insulated water for heating or microwave chocolate to suggest use of black chocolate with 65% cocoa fat